| Definition | Responses | Score |
| Class 1 Beef Carcasses |
| Part | Contestant | Judge |
| 1 | 2341 | 2314 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 6 |
| 44 |
| Class 2 Pork Carcasses |
| Part | Contestant | Judge |
| 2 | 3421 | 2341 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 4 |
| 37 |
| Class 3 Wholesale Pork Loins |
| Part | Contestant | Judge |
| 3 | 4123 | 4213 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 5 |
| 47 |
| Class 4 Beef Retail Top Loin Boneless Steaks |
| Part | Contestant | Judge |
| 4 | 2134 | 2431 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 1 |
| 40 |
| Class 5 Lamb Retail Loin Chops |
| Part | Contestant | Judge |
| 5 | 4213 | 1342 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 4 |
| 22 |
| Class 6 Value Based Pricing |
| Part | Contestant | Judge |
| 7 | | 1342 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 5 |
| |
| Placing Sum |
| 219 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 4 |
| 2 | 3 | 2 |
| 3 | 2 | 2 |
| 4 | 2 | 3 |
| 5 | 4 | 3 |
| 6 | 3 | 2 |
| 7 | 2 | 4 |
| 8 | 3 | 1 |
| 9 | 1 | 2 |
| 10 | 4 | 1 |
| Questions - Points per Question | 5 |
| 5 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Cull |
| 7 | Cull | Keep |
| 8 | Keep | Cull |
| 9 | Cull | Keep |
| 10 | Keep | Keep |
| 11 | Cull | Keep |
| 12 | Keep | Cull |
| 13 | Keep | Cull |
| Keep/Cull Point Values | 1: 5
2: 12
3: 8
4: 13
5: 10
6: 15
7: 5
8: 6 |
| 29 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Low Select |
| 2 | | Quality: High Choice |
| 3 | | Quality: Average Prime |
| 4 | | Quality: Low Comm. |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | B |
| Quality Grading - Maturity | D |
| |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | | 2.8 |
| 2 | | 2.5 |
| 3 | | 4.3 |
| 4 | | 2.8 |
| |
| Carcass Grading Total |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 3 | Species: Beef
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: G - Plate
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 5 | Species: Beef
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 7 | Species: Lamb | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 9 | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork | Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 12 | Species: Beef | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 13 | Species: Beef | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 14 | Species: Beef | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 15 | Species: Pork | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 1 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 17 | Species: Pork | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| 18 | Species: Pork | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat |
| 20 | Species: Pork | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 7 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat |
| 22 | Species: Lamb
Primal: M - Variety Meats
Retail: 86 - Various - Hocks | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 23 | Species: Beef | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 24 | Species: Lamb
Primal: E - Ham or Leg | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat |
| 25 | Species: Beef | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 4 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 27 | Species: Pork | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 28 | | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 30 | Species: Beef | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Lamb | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 32 | Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 33 | Species: Beef | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 34 | Species: Pork | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 35 | Species: Lamb | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Pork | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 37 | Species: Beef | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 38 | Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 39 | Species: Lamb
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 40 | Species: Pork
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID Sum |
| 44 |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | A |
| 3 | C | C |
| 4 | D | B |
| 5 | A | A |
| Written Exam - Points per Question | 3 |
| 9 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | B | C |
| 7 | A | A |
| 8 | A | C |
| 9 | D | A |
| 10 | A | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | C | A |
| 12 | A | C |
| 13 | D | B |
| 14 | C | A |
| 15 | D | B |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | A | A |
| 17 | D | D |
| 18 | A | B |
| 19 | C | C |
| 20 | A | A |
| Written Exam - Points per Question | 3 |
| 12 |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | C | D |
| 22 | D | A |
| 23 | B | C |
| 24 | B | B |
| 25 | B | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #26-30 |
| Part | Contestant | Judge |
| 26 | D | A |
| 27 | A | C |
| 28 | A | B |
| 29 | B | D |
| 30 | C | D |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam Total |
| 27 |